apple-pecan salad
8
Salad
Ingredients
- 2 cups raw pecans (divided)
- 1 tbsp coconut oil (melted)
- ½ tsp Himalayan salt
- 3 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1 tsp maple syrup
- 3 romaine hearts (separated and cut)
- 1 granny smith apple (thinly sliced)
- pinch freshly ground pepper
Directions
Preheat oven to 350 degrees. Toss ½ cup pecans with coconut oil and salt. Spread on a rimmed baking sheet. Place remaining 1 ½ cups of pecans on another rimmed baking sheet. Roast for 10 minutes, stirring once.
Process dry roasted pecans in a high-speed blender until smooth. Measure out ½ cup pecan butter into a small bowl with lemon juice, oil, and maple syrup. Season with salt and pepper.
Combine romaine, apple slices, and pecan dressing and toss together. Top salad with salt-roasted pecans, and enjoy!
